Sautéed Spinach and Mushroom Breakfast Hash with Sweet Potatoes

By AislePrompt Editorial · Published 2026-07-27 · Updated 2026-07-27

A nutritious Whole30 breakfast hash combining sweet potatoes, earthy mushrooms, and vibrant spinach sautéed with onion and garlic. This recipe (whole30, vegetarian), ready in about 30 minutes, combines baby spinach leaves, cremini mushrooms, sliced, yellow onion, diced into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 220 calories and feeds 3, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups sweet potatoes, peeled and diced into 1/2-inch cubes
• 4 cups baby spinach leaves
• 8 oz cremini mushrooms, sliced
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 3 tbsp olive oil
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 cups diced sweet potatoes, 1 tsp sea salt, and 1/2 tsp smoked paprika. Cook for 10-12 minutes, stirring occasionally, until sweet potatoes are tender and edges begin to crisp.
2. Step 2: Add 1 small diced yellow onion and 8 oz sliced cremini mushrooms to the skillet. Sauté for 5-6 minutes until mushrooms release moisture and onions turn translucent.
3. Step 3: Stir in 3 minced garlic cloves and 4 cups baby spinach leaves. Cook for 2-3 minutes until spinach wilts and garlic is fragrant. Drizzle remaining 1 tbsp olive oil and season with 1/2 tsp black pepper before serving.